Istanbul-Style Borlotti Bean Salad

Serves 5 people

Cooking time: 30 minutes on low heat.

Ingredients:

600g borlotti beans,
8 tablespoons of sunflower oil,
1 medium onion,
8 cloves of garlic,
4 small mild pointed peppers
2 large tomatoes cut in half,
3 tablespoons of sugar,
1 dessertspoon of salt,
480ml of hot water.

Cooking suggestions: add diced carrots and chopped parsley to the beans for extra flavour.

Preparation:

Grate the onion, garlic and halved tomatoes onto separate plates. Add the sunflower oil to a wide, shallow saucepan. Sauté the grated onion until it becomes golden. Then add the grated garlic, the whole peppers (without slicing), grated tomatoes and borlotti beans.

Boil the mixture for 2 minutes more, add the hot water, sugar and salt and close the lid.

Cook on low heat for about 30 minutes until the mixture browns slightly and the juices have been reduced, then remove from the heat. Preferably serve warm.

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